**** garlic bread sticks -- made with Kamut flour

I mean, who doesn't like soft chewy garlicky breadsticks? These happened. And they were pretty much a big hit.

equipment needed:

bread mixer or a bowl and spoon, followed by your hands and the counter

measuring spoons

measuring cups

kettle for warm water

silicone mat and baking sheet

oven

1 tsp granulated garlic
1 tbsp dry oregano

2 tsp sea salt

1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal

1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast

make your dough
roll into thin sticks
let rise on silicone baking mat
brush with water and sprinkle with sea salt
bake at 345 for 15 minutes or so

Soft Pretzels

My rotten little beast of a son -- whom I Rotten Beast because he knows I adore the face off of him -- declared we would make soft pretzels. Ta da!!! Mix 'em, knead 'em, rise 'em, boil 'em, bake 'em. Piece a cake.

equipment needed:

measuring cups
measuring spoons
bread mixer or strong hands
large pot for boiling the pretzels
silicone mats
baking sheets

ingredients:

2 tsp sea salt
1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal


1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast


directions:

1. in a bowl or large cup, combine warm water, coconut sugar, and bread yeast
2. allow to foam, setting aside until you are ready for it
3. in the bowl of your mixer or in a large bowl, combine the sea salt, Kamut flour, tapioca starch, and corn meal
4. add the proofed water/yeast combination to the dry ingredients and mix, kneading until the dough is soft and stretchy.
5. break off small pieces of dough and roll into long thin sticks, then twist the sticks into proper knotted pretzel shapes.
6. place them on a silicone baking mat to rise for 1 1/2 hours
7. boil water in a large pot, adding a few tbsp of baking soda
8. boil the pretzels in the baking soda water for 2 minutes
9. drain the pretzels (I use a slotted spoon and then let them rest on a wire baking rack)
(If you so desire, this would be a good time to sprinkle them with large salt crystals. We didn't.
10. place on the silicone mat
11. bake at 345 for 15 to 20 minutes, depending on size of pretzels

Savoury Corn Muffins -- gluten free etc etc etc

I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cup water

2 tbsp apple cider vinegar

1 tsp sea salt

2 tbsp nutritional yeast

1 tsp chili powder

1/2 tsp chipotle

1 tsp cumin

1 tbsp marjoram

1 tsp granulated garlic

1 tbsp dried oregano

1/4 cup chia seeds

1/4 cup flax meal

1/2 cup organic cornmeal

2 organic eggs

1 cup almond meal

1/2 tsp baking soda

3/4 cup corn kernels (go organic)

directions:

preheat the oven to 345

1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water

2. let it sit for 10 minutes

3. add the organic eggs, the baking soda, and the almond meal

4. add the corn kernels

5. scoop the batter into prepared muffin cups

6. bake for 30 minutes at 345

7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.

Store in an airtight container when fully cool.

Polenta Variation -- gluten free and delicious

ingredients:

2 tbsp coconut oil
1 clove of garlic, finely minced
1 small onion, finely chopped
2 large carrots, shredded (2 cups)
2 tsp sea salt
1/2 tsp chili powder
1 tsp cumin powder

2 cups cornmeal
1/2 cup flax meal
1 cup almond meal
6 cups boiling water


directions:

1. saute the garlic, carrot, and onion with coconut oil, sea salt, and spices
2. when the vegetables are fully cooked, add the boiling water, cornmeal, flaxmeal, and almond meal
3. stir to combine, and continue cooking until fully cooked
4. when all the water is absorbed, scoop the polenta into a greased rectangular pan and bake at 345 for 60 minutes

Serve in polenta fingers after set, or as a base for lentils or vegetables.

We ate ours topped with delicious lentils, garnished with a splash of tomato sauce, and sided by roasted cauliflower. Two thumbs up, my friends.

Savoury Gluten-Free Polenta Baby Cakes -- Sauteed Tomato with Corn

In our dairy-free and gluten-free theme, I made these savoury corn muffins. I started with grape tomatoes, which I sauteed into submission with minced garlic, finely chopped onion, and some carrot for sweetness. A little chili powder, sea salt, and marjoram jump up the flavour to mouth-party. I thought these would be a nice little brunch treat, especially because I don't prefer a lot of sweet flavours myself. So, yes, I was really just indulging myself. The almond meal, flax seed, organic eggs, and coconut flour make these little cuties practically a meal in themselves along with all the sauteed veggies. Or at least a tasty and guilt free snack. Great with soup or salad for a light lunch or dinner, too, in the summer. 

The sauteed tomatoes that I did up are pretty much a sauce, and any extras would go very nicely on our green pasta recipe -- which it did that very night. ;)

sauteed tomato recipe:

ingredients:

1 tbsp extra virgin coconut oil

1 tbsp finely minced garlic

1/2 cup finely diced onion

1/4 cup finely chopped carrot

300 g finely chopped tomatoes (I used a combination of grape and vine tomatoes, because that's what I had)

1 tsp sea salt

1/2 tsp oregano

1/2 tbsp marjoram

directions:

1. saute the garlic and onion with the coconut oil until translucent

2. add the carrot and the tomato, sea salt, and herbs, and saute until well thrashed and reduced

This recipe makes 1 cup

polenta muffin recipe:

ingredients:

2 tbsp extra virgin coconut oil

1 cup warm water

1/2 cup sauce (from above)

2 organic eggs

1/2 - 3/4 tsp sea salt

1/4 tsp chili powder

1 tsp marjoram

1 tbsp nutritional yeast

2 tbsp ground flax

2 tbsp ground chia

1/2 cup almond flour

1/4 cup stoneground organic corn meal

1/4 tsp baking soda

2 tbsp coconut flour

1/2 cup corn kernels (organic)

directions:

1. preheat the oven to 345

2. combine the warm water and coconut oil to melt the oil

3. mix in the sauce (make sure it's cool)

4. mix in the eggs (make sure the mixture is not too warm before doing so)

5. add the herbs, spices, and sea salt

6. add the flax and chia meal

7. add the almond flour and corn meal

8. add the baking soda

9. add the coconut flour

10. stir in the corn kernels, and scoop the batter into prepared muffin cups

11. bake at 345 for 30 minutes

makes 12 muffins

Savoury Polenta with Garlic, Onion, and Tomato -- gluten-free, polenta with a twist

Apparently, we are still on our polenta kick. One of my favourite ways to make polenta is with a pound or two of tomatoes, with some well sauteed onion and garlic for extra zest. It's so savoury and flavourful that I've served it in small sticks as a party finger food. That format is also quite appealing to littlies, because it's easy to pick up and shove in their mouths. The large amount of almond meal and flax meal along with the tomato practically make this dish a meal in itself. Certainly, I've eaten variations of this as a lunch time porridge.

If you are not as much of a garlic phobe as am I, you may or may not cook your garlic and onions to death. However, I think the flavour of the tomatoes, garlic, and onions is mellowed, harmonized, and balanced by the saute and simmer. I used marjoram and a little chili powder. Oregano and or basil would also rock in this dish. 

The making is simple. A little saute in coconut oil, a little water and the cornmeal/almond meal brought to a boil, then baking in a greased baking dish. If you are a purist, you can certainly make this using only cornmeal, no almond meal and flax meal. However, I believe that the addition of the flax and almond do not detract from the taste and texture in anyway, and go a long way to making this a dish that will be stabilizing to blood sugar, and much better for you than a dish made just with cornmeal. Unless you are allergic to nuts. Then this dish will be much better for you without the almond meal ;) But if you are allergic to nuts or coconut, chances are you gave up on my blog long ago, if you ever found your way here at all.

ingredients:

1 tbsp extra virgin coconut oil

1 tbsp finely minced garlic

1 small onion, finely chopped -- approx 1/2 cup

1/2 lb finely diced roma tomatoes (or more)

2 tsp sea salt

1/4 tsp chili powder

1/2 tbsp marjoram

3 cups water

1/4 cup flax meal

1 cup almond meal

1 cup organic corn meal

directions:

1. saute the garlic and onion in the coconut oil in a large pot until they are fully cooked

2. add the tomatoes and simmer until the tomatoes are cooked into submission

3. add the water, and stir in the flax meal, almond meal, and corn meal

4. over low heat, keep stirring until the mixture thickens up

5. put into a prepared baking dish (a square glass dish would be my choice here 1 1/2 or 2 L dish) (or the  recipe can be doubled and baked in a 3L rectangular dish)

6. bake at 345 for 60 minutes

7. allow to cool before cutting or it will just fall apart

8. pieces can be brushed with oil and grilled or reheated in the oven on a baking sheet

Quinoa Polenta -- Nut free, gluten free, savoury, and great for you

A new twist on quinoa. Instead of cooking it the usual way, just in a pot with some water, I decided to cook it a la polenta, jazzing it up with some other ingredients, then baking it in the oven. The resulting polenta can be sliced and topped with something savoury such as the yummy Vegetables with Green Peas and Chickpeas we topped ours with, or eaten as a side to whatever you wish. Or by itself as a quick meal. My previous polenta was mostly cornmeal, jazzed up with a little almond meal and flax meal. Gluten free, but not nut free. This one is nut free as well as gluten free. I think it's possible to experiment and add whatever strikes your fancy. I'll often saute some tomato and garlic with the onion, and use that as a base for my cornmeal polenta. Wanting to go simple this time, I just used a little onion. However, I think this sort of dish is open to endless possibilities, depending on what sort of flavours you are in the mood for. Your imagination (and pantry) are your only limitations.

ingredients:

2 tbsp extra virgin coconut oil
1 small onion, finely chopped (about 1/2 cup)
1 1/2 tsp sea salt

3 cups water
1/2 tbsp herbe de provence
black pepper

1/4 cup (organic) corn meal
1/4 cup flax meal
2 tbsp chia seeds

1/2 cup amaranth
1/2 cup quinoa


directions:

1. saute the onion in coconut oil with sea salt until translucent and well cooked
2. add the boiling water and herbe de provence
3. stir in the corn meal
4. stir in the flax and chia
5. add the quinoa and amaranth
6. cook for 30 minutes at a very low simmer until thickened, and the quinoa is fully cooked
7. scoop into a greased baking dish (this would fit a square), and bake on 345 for 1 hour
8. allow to cool before cutting
9. serve as a side, or as a base for such dishes as vegetables with chickpeas and green peas

This dish won't be quite as 'cohesive' as polenta with more corn meal in it, however it will cut into pieces when cool.

I specify to use organic cornmeal because, along with soy, corn is one of the more polluted options in its non-organic form, according to my research.

Cornmeal Muffins -- Savoury or sweet, gluten free and dairy free.

Despite rarely using corn, I was still in the mood after our delectable chili con broccoli on polenta this week. So, I decided to make cornmeal muffins. I wanted to make them gluten free, and although they have 2 xl organic eggs, they are dairy free. These muffins are super versatile. I made this batch with some cinnamon and vanilla, and a little coconut sugar. But they could easily be make with some salt and pepper, a generous dose of chili powder, and a couple of handfuls of corn kernels thrown into the batter. Super yummy to go with soup, me thinks. I think these muffins would take blueberries beautifully, but I didn't add anything this time, because I wanted to make sure the texture of the pastry would be suitable.

So, plain with just a hint of cinnamon and vanilla, they are simple and homey tasting, perfect with a cup of tea, and could take a little butter or honey beautifully.

Unlike some cornmeal muffins, the coconut flour keeps these ones nice and moist, and the texture is light and delicate, with that lovely cornmeal crunchiness.

ingredients:

1/4 cup extra virgin coconut oil

2 cups water

2 xl organic eggs

1/4 cup coconut sugar

1 tbsp apple cider vinegar

1/2 tsp sea salt

2 tsp ground vanilla

2 tsp ceylon cinnamon

1/4 cup flax meal

1 cup almond meal

1 cup organic cornmeal

4 tbsp coconut flour

1/2 tsp baking soda

optional, to be added at the end:

1/2 cup blueberries (frozen are fine --  add them at the end when they are still frozen fully)

and add 5 minutes to the baking time

or 

1/2 cup corn kernels -- these you can defrost before using

(eliminate the vanilla and cinnamon, increase the sea salt to 1 tsp, add some black pepper, and 1/2 - 1 tsp chili powder)

directions:

preheat the oven to 345

1. pour warm water over the coconut oil to melt it

2. add the apple cider vinegar, and eggs (makes sure the water is not too warm)

3. add the coconut sugar, if using

4. mix in the spices and sea salt

5. add the flax meal

6. add the almond flour

7. add the corn meal

8. add the baking soda

9. add the coconut flour

10. finally, when the batter is fully mixed, add the blueberries or corn kernels if you are using any

11. scoop into 24 prepared muffin cups, and bake at 345 for 25 to 30 minutes (in the upper half of the oven), until the muffins feel resiliant to the touch

12. remove the muffins from the muffin cups shortly after taking them out of the oven